hedNOMism

Slow Cooker Taco Chili

2012-01-17T01:16:00.000-05:00

1 lb browned ground beef
2 cans of condensed tomato soup
1 cup of water
1 can (15oz) diced tomatoes
1 can (5oz) diced tomatoes with chilies
1 packet of taco seasoning mix
1 can of corn
1 can of black beans
1 can of white kidney beans
1 can of red kidney beans
1 medium yellow onion, diced
1 green pepper, diced
shredded cheddar to garnish

This recipe was as easy as opening a bunch of cans! It was satisfying and tasty with just enough of a "kick" from the chilies. All I did was brown up my ground beef. I combined all of the canned ingredients, water, taco seasoning packet, onion, pepper, and the browned beef in my crock pot. My crock runs pretty hot so I almost never cook things on high. I let this chili approximately 4 hours on low, which allowed everything to soften and become flavorful. In my bowl, I sprinkled some shredded cheese on top and added a bit of sour cream to taste. Prefect for a dreary January day!

Andes Peppermint Crunch Cakies

2012-01-09T19:18:00.000-05:00

I succumbed to the Christmas candy on clearance section of the local drugstore. Among my, ahem, "few" purchases, were a box of Andes Peppermint Crunch Thins. As you can see from the photo, the packaging was barely salvageable for documentation purposes. :) I found the following quick and easy recipe for throwing together some cookies cake mix and the Andes candies. The original recipe used traditional Andes mints, but I think it worked well with the peppermint ones too.

Andes Peppermint Crunch Cakies

1 Devil's Food Cake Mix

1/2 cup oil

2 eggs

1 package of Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!

Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

Nut Brittle

2012-01-03T17:26:00.001-05:00

I was in the mood to make brittle. Don't ask me why....I've never even made brittle before. Of course, I didn't have peanuts in the house, so I improvised with cashews. I love how it turned out! And it was actually easier to make than I feared. Thank goodness for a candy thermometer! Make sure you have all of your ingredients measured and set aside in advance because once your candy reaches the proper temperature you won't have time to measure everything.

I took a large cookie sheet and lined it with tinfoil and then greased the foil for easy cleanup. I also kept the pan warm in a 200 degree oven so that when I poured the brittle liquid onto it, I would have more time to spread it. When my candy reached 250 degrees I pulled the pan from the oven so it would be ready. I found that it didn't work so well to use a utensil for spreading, so I poured the mix and shifted the pan from side to side to help the candy distribute. I tossed in the pan in the fridge to cool.

Ingredients

1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup nuts
2 tablespoons butter, softened
1 teaspoon baking soda
1 teaspoon vanilla

Directions

Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in nuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter, vanilla, and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Oatmeal Chocolate Chip Cookies

2012-01-03T15:04:00.000-05:00

I hate raisins. I love chocolate chips. So, logically, MY oatmeal cookies have chocolate chips. NOM!

Ingredients:

2 sticks butter, softened
1/2 cup light brown sugar
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups uncooked oats
1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees.
Cream butter and sugars.
Add eggs and vanilla.
Add combined flour, baking soda, cinnamon, and salt.
Stir in oats and chips.
Bake on ungreased cookie sheet (I always use a cookie sheet lined with parchment. Bake 10-12 minutes or until edges are golden brown. Cool on tray and then move to wire racks.

I got 3 dozen of the above sized cookies (about a tablespoon of dough) from this recipe.

Breakfast Cookies

2012-01-02T12:35:00.002-05:00

An interesting cookie with the consistency of an oatmeal cookie. The basic cookie is moist and flavorful. I like the corn flakes in them. I'd probably skip the bacon next time though (gasp!). While the bacon wasn't bad, per se, I just didn't feel like it was necessary. I'd drop the bacon and add a smidge of salt to compensate in the future. But even as is, this is a worthwhile cookie. This recipe only yielded me 18 cookies.

INGREDIENTS

- 1 c flour, sifted

- 1/4 tsp baking soda

- 3/4 c white or brown sugar

(I used 1/2 c white & 1/4 c brown)

- 1/2 c bacon crumbles, not artificial bacon bits

- 1/2 c butter

- 1 egg (can use egg substitute)

- 2 c corn flakes

DIRECTIONS

1. Mix flour, baking soda and sugar.

2. Stir in bacon crumbles.

3. Mix in butter and egg.

4. Stir in cereal. Blend well but do not beat.

5. Drop by tspful on ungreased cookie sheet.

6. Bake at 350 for 12-15 minutes. Cool slightly before removing.

Happy New Year 2012: Tiramisu

2012-01-01T18:50:00.001-05:00

I must say, for not being a fan of coffee flavored anything, this turned out pretty tasty. It's not a strictly traditional tiramisu. I made it in a loaf pan. I used Kahlua only rather than espresso plus rum (again, not a coffee fan). Just seemed easier. Next time I would actually soak the ladyfingers in more of the Kahlua than the recipe calls for, as they were a bit too dry just being "drizzled." But overall the flavor was nice and the mascarpone layers are delicious -- and this from a woman who doesn't especially like tiramisu. :) For some reason, the ladyfingers were difficult to find. I had to look at three grocery stores and was on the verge of baking my own. I found them in the bakery department of the third and largest grocery store, next to the round shortcake shells.

The saran wrap pulled off some of the cocoa dusting on top. Alas.

Ingredients

6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

Directions

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Was cuter before the cocoa powder top cracked in transit to the plate.

Christmas: Pumpkin Chocolate Swirl Cheesecake

2011-12-25T17:31:00.000-05:00

Ingredients

For The Crust
- 1 box Nabisco NIlla Wafers
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted (plus some additional for pan)
For The Filling
- 2 packages bar cream cheese (8 ounces each)
- 1 cup sugar
- 1 cup canned solid-pack pumpkin puree
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon pumpkin-pie spice
- 1/2 teaspoon salt
- 4 ounces semisweet chocolate, chopped

Directions

Preheat oven to 350 degrees. Grease 9" springform pan with melted butter.
In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.
Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.
Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.
Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes. (Mine needed over an hour, so watch your oven.)
Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days).

Christmas: Snickerdoodle Cookies

2011-12-24T17:24:00.000-05:00

I love a good Christmastime Snickerdoodle cookie. This recipe was perfection. Easy. Delicious. Addictive.

1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

For rolling:

2 tablespoons granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg (my personal preference)

1. In a large bowl, cream together the butter and sugars with

an electric mixer on high speed. Add the egg and vanilla and

beat until smooth.

2. In another bowl, combine the flour, salt, baking soda, and

cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for

30 to 60 minutes in the refrigerator.

5. In a small bowl, combine the sugar with the cinnamon for the

topping.

6. Take about 2 1/2 tablespoons of the dough and roll it into a

ball. Roll this dough in the cinnamon/nutmeg/sugar mixture and press it

onto an ungreased cookie sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12 to 14 minutes and no more. The cookies

may seem undercooked, but will continue to develop after they are

removed from the oven. When the cookies have cooled they should be

soft and chewy in the middle.

Makes 16 to 18 cookies.

Cinnamon Vanilla Cupcakes with Cookie Butter Frosting

2011-12-22T06:48:00.000-05:00

Perhaps you are not familiar with Speculoos Cookie Butter. It's ok. I was not acquainted with it until recently. Tales of it's addictive goodness were being spread (haha, get it, "spread" - because it's a spread...oh, nevermind) among a few of my fellow Facebook foodie lovers. The word on Cookie Butter is that it's a seasonal item available at Trader Joe's. My pusher, I mean, "good friend," bought me a jar. That's how they get you hooked: the first taste is always free (or so I've heard). Cookie Butter is a spread with the consistency of peanut butter but made from ground up gingerbread cookies and elven magic. It's like the Nutella of Christmas. Hell, Nutella is also the Nutella of Christmas. But this really does remind me a non-chocolate, non-hazelnut Nutella (trust me, if you tried it you'd understand exactly what I mean). Naturally, this stuff begs to be made into a frosting.

A luscious, finger licking frosting.

Enter the holiday party season. My contribution to the pot luck table: Cinnamon Vanilla Cupcakes with Cookie Butter frosting. NOM.

CINNAMON VANILLA CUPCAKES

Ingredients:

2 sticks unsalted butter
2 cups sugar
4 large eggs
3 cups sifted all-purpose flour
1 ½ teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 cup whole milk
1 ½ teaspoons vanilla extract

Directions:

Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
Preheat oven to 350° degrees F.
Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into cupcake pans lined with paper liners, about ½ – ¾ full.
Bake for 30-35 minutes or until cupcakes spring back to the touch. (Mine didn't take nearly this long to bake, so as always, be mindful that your oven times will vary.)

COOKIE BUTTER FROSTING

Ingredients:

1 cup confectioners' sugar
1 cup Speculoos Cookie Butter
5 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions:

Place the confectioners' sugar, Cookie Butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

I may or may not have licked leftover Cookie Butter from the piping tip after I was done frosting the cupcakes. I mean, not that I would DO such a thing....

Ready to party! Happy holidays!

(Note: The pink cupcakes are Cherry-Almond Vanilla with Cherry-Almond Buttercream Frosting, posted right 'thar.)

Chocolate Crinkle Cookies

2011-12-20T10:32:00.000-05:00

Yes, I know the traditional version of this cookie is made with powdered sugar. I didn't wanna. I happen to like this version with regular granulated sugar. I made these cookies for Christmas with my father. Every year since my parents separated, my sister and I have a special alternative Christmas "Day" celebration with our father. Now that I have little ones, everyone ends up coming to my place for this event. So today is Christmas with Dad Day! Yay! Now if I can only keep my fingers from creeping under the saran wrap on this plate of cookies in the meantime...Just a heads up, this dough requires refrigeration time prior to baking, so plan accordingly.

Ingredients:

4
eggs
1 3/4
cups granulated sugar
4
ounces unsweetened chocolate, melted and cooled slightly
1/2
cup cooking oil
2
teaspoons baking powder
2
teaspoons vanilla
2
cups all-purpose flour

2/3 cup demerara sugar or turbinado sugar (or, if you're like me...plain ole granulated)

1.In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 2 to 24 hours or until dough is easy to handle.

2.Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. Place demerara sugar in a small bowl. Shape one portion of dough into 1/2-inch balls. Shape the remaining portion of dough into 1-inch balls. Roll balls in demerara sugar to coat generously. Place balls 1 inch apart on prepared cookie sheet.

3.Bake small cookies in the preheated oven about 8 minutes or until edges are set and tops are dry. Bake large cookies about 10 minutes or until edges are set and tops are dry. Do not overbake cookies. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) Makes about about 72 small and 36 large cookies.

BBW's: Bacon, Black, & White Chip Cookies

2011-12-19T10:19:00.000-05:00

These are certainly a different variation on the traditional chocolate chip cookie. I LOVE a good basic chocolate chip cookie, but some among us have an unnatural love of bacon (not naming names...). For the holiday party with fellow-bacon fiends this weekend, I made up this variation with bacon, semi-sweet chocolate chips, and white chocolate chips. I like to call them BBW's. There were none leftover at the end of the party.

I've tried many basic chocolate chip cookie recipes and always end up coming back to this tweak on the Nestle Tollhouse recipe. From the basic recipe I add in whatever mix-ins I want. :)

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 teaspoons vanilla extract (I like vanilla!)
2 large eggs
3/4 cup semi-sweet chocolate chips
3/4 white chocolate chips
1lb bacon, cooked crisply and crumbled

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips and bacon. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Cherry-Almond Vanilla Cupcakes

2011-12-18T10:50:00.000-05:00

I adore these Cherry-Almond Vanilla cupcakes! They really are ALWAYS a crowd pleaser. We served them in place of a regular cake at the babies' birthday party this past year. They were a stand out. I also brought them to the holiday party (hence the red and green sugar sprinkled on them in the big photo). The frosting is really what makes these exceptional, so if you're going to make them you should go all the way and make them with the cherry almond frosting! I love the surprise piece of cherry in the middle of the cake. I've made them with a cherry on top as well, or with the big pile of frosting. Trust me, the pile of frosting is the way to go. :D The recipe makes 2 dozen cupcakes. I make 1.5 times the corresponding frosting recipe in order to have enough for the fluffy plumes of icing.

Cherry-Almond Vanilla Cupcakes

ingredients

1/2

cup butter

egg whites

cups all-purpose flour

teaspoon baking powder

1/2

teaspoon salt

1/4

teaspoon baking soda

3/4

cup buttermilk or sour milk*

1/3

cup maraschino cherry juice

1 1/2

cups sugar

teaspoon vanilla

1/2

teaspoon almond extract

maraschino cherries, halved

recipe Cherry-Almond Butter Frosting

Maraschino cherries with stems (optional)

directions

1.Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.

2.Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.

3.Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.

4.Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5.Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.

Tip: To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup liquid; stir. Let the mixture stand for 5 minutes before using.

Cherry-Almond Butter Frosting

ingredients

1/2

cup butter, softened

cups powdered sugar

tablespoons maraschino cherry juice or milk

1/2

teaspoon almond extract

Milk

directions

In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 2 cups frosting.

Magic Marshmallow Crescent Puffs

2011-12-17T06:30:00.000-05:00

Magic Marshmallow Crescent Puffs

These were super easy and quite yummy. They didn't last on this plate for very long. :)

Ingredients

Rolls
1/4 cup granulated sugar
2 tablespoons Pillsbury BEST® all-purpose flour
1 teaspoon ground cinnamon
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
16 large marshmallows
1/4 cup butter or margarine, melted
Glaze
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk

Directions

Heat oven to 375 degrees F. Spray 16 regular-size muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon.

Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.
Bake 12 to 15 minutes or until golden brown (place sheet of foil or cookie sheet on oven rack below muffin cups to guard against spills). Cool rolls in pan 1 minute. Remove from muffin cups; place on cooling racks set over sheet of waxed paper.
In small bowl, stir glaze ingredients until smooth, adding enough milk for drizzling consistency; drizzle over warm rolls. Serve warm.
High Altitude (3500-6500 ft): No change.

Notes

From Pillsbury Bake-Off® Contest Winner Edna M. Walker, Eden Prairie, MN

Chocolate & Peanut Butter Streusel

2011-11-30T07:17:00.000-05:00

Chocolate & Peanut Butter Streusel Bars

I found this recipe on the site linked in the title there. Be sure to have people to give it away to, because there's a lot of this to go around!

Ingredients
1 cup heavy cream
12 ounces (about 2 cups) 60% chocolate, finely chopped
1 1/2 sticks unsalted butter, at room temperature
3/4 cup sugar
3/4 cup brown sugar, tightly packed
1 teaspoon vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (not “natural”)
2 cups all-purpose flour
1 cup whole-wheat pastry flour or spelt flour (can substitute all-purpose flour)
1 teaspoon baking powder
1 teaspoon kosher salt (or 1/2 teaspoon table salt)

Directions

Preheat the oven to 350° F. Grease and flour an 11×14-inch cake pan.
Bring cream to a boil in a small, heavy saucepan. Place the chocolate in a medium bowl, and pour cream over chocolate. Mash any big pieces with a wooden spoon. Whisk until smooth. Set aside.
With an electric beater on medium speed, cream the butter and sugars in a large bowl until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until combined.
In a small bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Place 2/3 of the dough into the pan. Spread and press over the bottom with your fingers. Spread the ganache evenly over the dough. Form the remaining dough into pea-sized globs (it takes a while, but it ensures that the crumbs stay chunky). Drop the dough evenly over the ganache. Bake for 45 minutes, or until golden brown. Cool and cut into 1 1/2-inch squares.

Double Chocolate Pecan Pie

2011-11-23T07:57:00.000-05:00

1 pie shell , 9 inch, baked

FILLING

3 tablespoons unsalted butter , cut into 1-inch pieces
3/4 cup dark brown sugar , packed
1/2 teaspoon salt
2 large eggs
1/2 cup corn syrup
1 teaspoon vanilla extract
1 cup pecans , toasted and chopped into small pieces
3 ounces semi-sweet chocolate , coarsely chopped
3 ounces bittersweet chocolate , coarsely chopped

Directions:

Preheat oven to 275°F.

For the filling:

Melt the butter in a medium heatproof bowl set over a pot of simmering water.

Remove the bowl from the double boiler but maintain the simmering water.

Stir in the sugar and salt with a wooden spoon until the butter is absorbed.

Beat in the eggs, corn syrup and vanilla.

Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° F on an instant-read thermometer.

Remove from the heat and stir in the pecans.

Pour the filling into the pie shell.

Scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon.

Bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon.

Transfer to a wire cooling rack and allow to cool for at least 4 hours.

Cinnamon Sugar Palmiers

2011-11-22T06:20:00.000-05:00

Ingredients:

1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 cup butter, melted
1/2 lb puff pastry (1 sheet store bought)
1 egg, beaten

Preparation:

Preheat an oven to 400F.

Stir together the sugar, cinnamon, and melted butter until it forms a paste.

Roll the pastry dough into a large rectangle, about 15-inches by 12-inches. Using a pastry brush or spoon, spread the cinnamon sugar paste in a thin, even layer over the dough. Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle. To hold difficult pastry together, brush it with the egg, if needed.

Slice the pastry crosswise into 1/4-inch palmiers – they’ll look like little scrolls - and arrange them on a parchment-lined baking sheet. Bake them for 12-15 minutes, until they puff and turn golden brown.

Remove them from the baking sheet and serve warm or at room temperature.

I drizzled some melted chocolate on mine. I'd probably skip that step or paint the chocolate over them next time.

Tangerine Cake with Citrus Glaze

2011-11-21T07:58:00.000-05:00

Cake:

1 1/2 cups egg whites (room temperature)

1 1/4 tsps cream of tartar

1/2 tsp coarse salt

1 1/2 cups sugar

1 1/8 cups cake flour (sifted)

1 tsp vanilla extract

1 tangerine (grated zest)

Glaze:

1/4 cup tangerine (freshly squeezed, juice)

1 tbsp egg whites

8 ozs confectioner's sugar

1	Preheat oven to 375 degrees.
2	In a large mixing bowl, whip the egg whites until white and foamy. Add the cream of tartar and salt and continue whipping until soft, droopy peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy. Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Work quickly so the egg white does not deflate (or sift through a strainer onto a sheet of waxed paper). Fold into egg whites 1/3 at a time. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan. Smooth the top and bake 30 to 35 minutes, until golden brown.
3	Remove cake from oven and turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature. Slide a butter knife around the sides of the pan and put a serving plate on top. Turn over and knock the cake out onto the plate. (The browned crust of the cake will stick to the pan.) When the cake has cooled thoroughly, make the glaze and drizzle the glaze evenly over the cake. Let set in a cool place.

	Glaze: Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth.

Chocolate Mayonnaise Cupcake with Toasted Meringue

2011-11-15T07:59:00.000-05:00

These were quite tasty! The basic cupcake isn't overly sweet, so the meringue provides a nice burst of sweetness to the understated cupcake. I'd definitely make them again!

Ingredients:
2 cups bleached all-purpose flour
3/4 cup natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 large eggs
1 cup mayonnaise (not low-fat)
2 teaspoons pure vanilla extract
1 1/3 cups boiling water

1. Position a rack in the middle of the oven and preheat to 350°F (175°C). Line two standard 12-cup muffin tins with paper cupcake liners.

2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

3. In another bowl, combine the sugar and eggs and beat with an electric mixer set at medium-high speed until light and fluffy, about 2 minutes. Beat in the mayonnaise and vanilla just until combined. Reduce the speed to medium and beat in half of the flour mixture just until combined.

4. Stop the mixer and scrape down the sides of the bowl. Add half of the boiling water and beat at very low speed, just until the batter is smooth, 5 to 10 seconds. Add the remaining flour mixture and beat just until combined, 5 to 10 seconds longer. Beat in the remaining water. The batter will be somewhat thin.

5. Divide the batter among the prepared cupcake cup liners, filling them about two-thirds full. Bake until a wooden skewer inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Transfer the tin to wire racks and let cool completely.

Coconut Key Lime Cupcakes

2011-11-14T19:47:00.000-05:00

COCONUT CUPCAKES

(Based on Marcianne Miller's recipe from her book The Artful Cupcake with some slight changes)

Note: The coconut milk used in this recipe is unsweetened and can be found with Thai foods in grocery stores. The coconut milk that you find with drink mixes has been sweetened.

3/4 cup shredded coconut

1-1/4 cups unsweetened coconut milk

1 egg

3 egg whites

2-3/4 cups cake flour

1/2 teaspoon salt

1 tablespoon baking powder

8 oz (2 sticks) unsalted butter, room temperature

1/2 cups sugar

1. Preheat the oven to 350 degrees. Prepare the cupcake pans with nonstick spray. If you want the cupcakes to have smooth sides, don't use baking cups.

2. Soak the coconut in 1/4 cup of the coconut milk. Set aside.

3. Combine the remaining cup of coconut milk with the egg and egg whites.

4. Sift together the flour, baking powder, and salt.

5. Cream the butter and sugar together until pale and fluffy. Add the soaked coconut.

6. Add the egg mixture to the butter mixture in three parts, alternating with the flour mixture in two parts. Between additions, mix thoroughly and scrape down the sides of the bowl.

7. Pour the batter into the prepared pans, filling approximately halfway. Bake 18 to 20 minutes, until the tops are starting to color.

8. Let the cupcakes rest a couple of minutes in the pans, then turn them out onto a cooling rack and allow them to cool completely before icing.

9. Make the Lime Curd and spread it on your cupcakes. Top with more coconut!

LIME CURD

1 teaspoon water

1/2 teaspoon unflavored gelatin

4 egg yolks

1/2 cup sugar

Juice of 3 limes

Green food coloring

Zest of 1 lime

2 oz. (1/2 stick) unsalted butter, softened and cut into pieces

1. Put the water in a small mixing bowl and sprinkle the gelatin over it to soften.

2. In a heavy saucepan, whisk the egg yolks and sugar to blend thoroughly. Whisk in the lime juice.

3. Place the saucepan on medium heat. Stirring constantly (but not vigorously) with a wooden spoon, cook the mixture until it begins to steam and thickens. When you can draw your finger across the curd on the back of the stirring spoon and the line stays without dripping, take it off the heat.

4. Strain the curd into the mixing bowl with the gelatin, and whisk to incorporate.

5. Add one or two drops of green food coloring until you reach the desired pale green.

6. Add the zest and butter, and whisk until the butter is melted and everything is an even color.

7. Refrigerate 30 minutes, or until the lime curd has thickened for a spreadable consistency.

Brown Sugar Buttermilk Pie

2011-11-08T06:29:00.000-05:00

This pie was tasty...ish....Frankly, it felt like there was something missing. Like it was supposed to be a pumpkin pie and was missing the pumpkin. But maybe that's just me....Also, I'm lazy and used store bought pie crust. The ugly truth is out!

Brown Sugar Buttermilk Pie

Crust
- 1 1/4 cups all-purpose flour, spooned and leveled, plus more for rolling
- 1 teaspoon sugar
- 1/4 teaspoon fine salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3 to 5 tablespoons ice water
Filling
- 3 tablespoons all-purpose flour
- 3 large eggs plus 2 large egg yolks, lightly beaten
- 1 cup packed dark-brown sugar
- 1 1/2 cups buttermilk, room temperature
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 6 tablespoons (3/4 stick) unsalted butter

Directions

Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.
Preheat oven to 375 degrees. On a floured surface, roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden, about 15 minutes; remove parchment and weights.
Make the filling: In a large bowl, whisk together flour, eggs, and brown sugar until smooth. Whisk in buttermilk, nutmeg, and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture. Pour filling into pie shell and bake until set but still slightly wobbly in center, 25 to 35 minutes. Let cool completely on a wire rack, 2 hours, before serving.

Leftover Halloween Candy Fudge

2011-11-01T06:15:00.000-04:00

1 8oz package of cream cheese
2 cups of powered sugar
3 cups white choc chips, melted
2 tsp vanilla
Chopped candy mix ins of your choosing: Mine has broken pretzel bits, PB cups, whoppers, m&ms, butterfinger. Baby Ruth, heath, and almond joys.

Mix all together and smush into parchment lined 9x9 pan and set up in fridge for several hours before cutting into squares

Taffy Apple Cupcakes

2011-10-10T18:59:00.000-04:00

Ingredients

1 package (18-1/4 ounces) spice cake mix or 1 package (18 ounces) carrot cake mix
2 cups chopped peeled tart apples
20 caramels
3 tablespoons 2% milk
1 cup finely chopped pecans, toasted

Directions

Prepare cake batter according to package directions; fold in apples.
Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Yield: 1 dozen.

Pumpkin Butter Cake

2011-10-10T06:11:00.000-04:00

Like a pumpkin pie...only I think it's better (since I don't generally like pumpkin pie and I loved this!)

St. Louis Pumpkin Gooey Butter Cake (from scratch)

Crust inspired by Food & Wine; filling inspired by Paula Deen
Crust:
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2/3 teaspoon salt
1/2 cup dry milk powder (optional)
1 teaspoon vanilla extract
1 egg
1 stick butter, melted
Filling:
1 (8-ounce) package Neufchâtel cheese (reduced-fat cream cheese), softened
1 (15-ounce) can pumpkin purée
3 eggs
1 teaspoon vanilla extract
1 stick butter, melted
1 3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350° F and lightly grease a 13″x9″ glass baking pan.
To make the crust: Combine the flour, sugar, baking powder, salt, and dry milk (if using) in a bowl. Add the egg and butter and mix until just combined with an electric mixer. Pat the mixture into the bottom and one inch up the sides of the pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over the crust and bake 1 hour. Don’t overbake, as the center should be a little gooey.

From: Su Good Sweets

Magic Bar Cookie Cupcakes

2011-10-04T19:04:00.000-04:00

Melt 1 stick of butter with 1-1/4 cups of graham cracker crumbs; press mixture into cupcake tins lined with cupcake papers (sprayed with PAM) to form a crust. (Divide by weight into the 12 cupcake liners.)

Pour one ounce of condensed milk (from 12 ounce can) over crumbs in the cupcake liner.

Sprinkle 12oz bag of mini chocolates chips (1 ounce in each cupcake liner) on top of the condensed milk.

Lastly, cover each "cupcake" with 1-1/3 cups of coconut flakes (divided by 12).

Bake at 350 degrees for 25 minutes.

From 52 Cupcakes and Layla: http://52cupcakes.blogspot.com/2010/11/experiment-magic-cookie-bar-cupcakes.html

Applesauce Spice Cupcakes with Brown Sugar Frosting

2011-10-03T18:51:00.000-04:00

Martha Stewart’s Applesauce Spice Cupcakes

Makes 18 cupcakes

Ingredients

2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup lightly packed light brown sugar
4 large eggs, at room temperature
1 1/2 cups unsweetened apple sauce

Preheat oven to 350ºF. Line muffin tins with paper liners.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.

In the bowl of an electric mixer fitted with a whisk attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl as needed. On a low speed, add applesauce and then the flour mixture, beating until just combined.

Fill each cup 3/4 full with batter. Bake 20 minutes. Frost with Brown Sugar, Cream Cheese Frosting (see below).

Brown Sugar Frosting

1/2 cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed light-brown sugar

In the clean bowl of electric mixer, mix cream cheese with 1 stick butter and 1 cup light brown sugar on medium speed until smooth. Spread cream-cheese frosting on cupcakes. Cupcakes can be refrigerated in airtight containers up to 2 days.

hedNOMism

Slow Cooker Taco Chili

Andes Peppermint Crunch Cakies

Nut Brittle

Ingredients

Directions

Oatmeal Chocolate Chip Cookies

Breakfast Cookies

Happy New Year 2012: Tiramisu

Ingredients

Directions

Christmas: Pumpkin Chocolate Swirl Cheesecake

Ingredients

For The Crust

For The Filling

Directions

Christmas: Snickerdoodle Cookies

Cinnamon Vanilla Cupcakes with Cookie Butter Frosting

Chocolate Crinkle Cookies

BBW's: Bacon, Black, & White Chip Cookies

Ingredients

Directions

Cherry-Almond Vanilla Cupcakes

Magic Marshmallow Crescent Puffs

Ingredients

Directions

Notes

Chocolate & Peanut Butter Streusel

Double Chocolate Pecan Pie

FILLING

Directions:

Cinnamon Sugar Palmiers

Ingredients:

Preparation:

Tangerine Cake with Citrus Glaze

Chocolate Mayonnaise Cupcake with Toasted Meringue

Coconut Key Lime Cupcakes

Brown Sugar Buttermilk Pie

Crust

Filling

Directions

Leftover Halloween Candy Fudge

Taffy Apple Cupcakes

Ingredients

Directions

Pumpkin Butter Cake

Magic Bar Cookie Cupcakes

Applesauce Spice Cupcakes with Brown Sugar Frosting